Butternut Apple Soup

Parents magazine

Ingredients 1 3 – 4 pound butternut squash, halved and seeded 1 large tart apple, cored, peeled, and halved 1 large onion, halved 4 cups unsalted vegetable or chicken stock 1 tablespoon mild curry powder 3/4 teaspoon salt 1/4 cup plain low-fat yogurt 1 tablespoon chopped fresh cilantro 2 tablespoons shelled pumpkin seeds, toasted (optional)

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